Lamb singed in the Pastis Bardouin
• 1 rack of lamb of Sisteron
• 1 branch of rosemary
• 1 glass of Pastis Bardouin
• Salt, pepper, paprika, nutmeg
• Seasonal vegetables
Prick the rack of lamb of a branch of rosemary, fry it (cooking according to your taste), season with salt, pepper, paprika and nutmeg. Pay the Pastis and make singe.
Accompany with seasonal vegetables.